Ingredients

Nutritious “Not-Ella” Frosting Ingredients

• 1 Cup Whole Hazelnuts unsalted, roasted & skins removed
• 1 Cup Cashews unsalted, soaked for 4 hours in water & drained
• 1 Cup Non-Dairy Milk unsweetened (Soy, Hemp, Almond)
• 15 in Large Medjool Dates pitted, soaked for 30 minutes water & drained
• 1/4 Cup Cocoa Powder I use Wonderslim
• 1 Teaspoon Pure Vanilla Extract

Banana Cupcake Ingredients (makes 12)

• 3 Ripe Bananas smashed with fork
• 1/2 Cup Date paste
• 1 Cup & 1/2 Oat Flour (if you are gluten free make sure the oats are certified GF)
• 3 Teaspoons Pure Vanilla Extract
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/4 Cup Goji Berries (optional but extra nutritious & delicious!)

Instructions

Directions for Frosting

1. Preheat oven to 350 F degrees. Place hazelnuts on baking sheet and bake 12-15 minutes. Be sure to keep a very close eye on the nuts, do not cook longer or they will burn! Click Here for a great and easy step by step breakdown of how to roast ad skin the nuts.

2. Once the hazelnuts are finished, add all the frosting ingredients to your Vitamix or high powered blender. Blend on high until smooth. This may take a few minutes (and be a good workout!) If it is too thick for your liking then add a little more milk.

3. *If you do not have a high powered blender, I recommend doing this in 2 separate batches.

Directions for Cupcakes

1. Smash bananas with a fork until smooth. Add all ingredients besides the baking soda & powder to a mixing bowl and combine until smooth.

2. Lastly, add the baking soda and powder to the mixture and combine.

3. Spoon into a muffin pan lined with cupcake liners

4. *You can also add all cupcake ingredients into your blender and then immediately spoon or pour into a lined muffin pan.

5. Bake at 350 F degrees for 30 minutes. (Keep an eye on your oven at 25 minutes to see if they are finished as ovens can vary.)